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Tuesday, May 17, 2011

Schezwan Rice and Onion Raita

I like recipes and recipe books of the famous Chef, Tarla Dalal. Her instructions are always clear and I bought a bunch of her books when I visited Chennai last time.

Whenever we are in a Restaurant, if I feel like eating Rice, I usually order for Schezwan Veg Rice with some gravy made out of Paneer. When I saw the recipe for Schezwan Rice in Tarla Dalal’s Chinese Recipes, I got much interested as it was very easy. I made it today; it consumed very little of my time and the taste was very much equal to the restaurant taste.

I am sending this recipe to “Bookmarked Recipes- Every Tuesday” Event hosted by Aipi of US Masala.

As I started making this at home, now I have got a big problem what will I order when I visit Restaurant. Of course, Vegetarians have fewer options.

Ingredients for Schewzan Rice:

Basmati Rice 1 ¾ cups (200ml cup)

Schezwan Sauce 1 tbsp

Finely Chopped Garlic 1 tsp

Mixed Vegetables (I used 1 Carrot and 6-8 Beans)

Spring Onions

Water Ajinomotto 1-2 pinch

Salt

Sesame Oil

Ingredients for Schewzan Sauce:

Dried Red Chillies 9

White Vinegar 7 tbsp

Finely Chopped Garlic 2 tbsp

Sugar 2 tspAjinomotto a pinch

Sesame Oil

Preparation:

Chop Garlic, Spring Onions and Vegetables.

Making Sauce:

Soak Chillies in warm water for 20-30 minutes. Drain and grind with the other ingredients mentioned under Sauce.

Heat little Oil in a Pan. When it reaches the smoking point, add the ground paste and Ajinomotto. Stir fry for 1-2 minutes.